Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
August 18, 2022
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Creamed Eggplant
Berenjenas a la Crema
(Spain/Valencia)
Stuffed eggplant with creamed eggplant, shrimp, and mushrooms
posted: 09/04/2008

Crispy Fried Fennel with Light Tomato Sauce
(Italy)
Fennel cooked until crispy in olive oil with a light tomato sauce
posted: 01/04/2007

Dandelion
(Italy/Campania)
Sauteed dandelion in olive oil
posted: 01/04/2007

Escalivada - Catalan Vegetable Medley
Escalivada
(Spain/Catalonia)
Catalan-style ratatouille with eggplant, bell pepper and vinaigrette
posted: 01/11/2007

Fennel au Gratin
Finocchio Gratinate
(Italy/Tuscany)
Fennel baked au gratin with bread crumbs
posted: 01/04/2007

Gianfottere - Oven-baked Vegetables
Gianfottere
(Italy/Campania)
Mixed vegetables layered in a baking casserole and slowly baked with olive oil and herbs
posted: 09/30/2012

Golden Beets with Olive Oil and Balsamic Vinegar
(Italy)
Golden beets with an olive oil and balsamic vinegar dressing
posted: 01/03/2007

Green Beans in Olive Oil
Zeytinyagli Taze Fasulye
(Turkey)
Green beans cooked in olive oil with onions and tomatoes
posted: 01/11/2007

Green Beans with Pine Nuts
(Italy)
Green beans with pine nuts fried in olive oil
posted: 01/03/2007

Green Beans Wrapped in Prosciutto
(Italy)
Green beans wrapped in slices of prosciutto garnished with lemon zest
posted: 01/03/2007




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[Mediterranean Feast] The Saveur 100.  Voted Most Delicious History Book You Can Cook From.  “Food-in-context has never been more thoroughly (and more cookably) presented."
- Saveur magazine


Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture

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